For a recent party, I massaged an old recipe for crab mousse that I had from my mom and put it in pastry puffs. (Pepperidge Farm from the grocery freezer case.)
- 18 pastry puffs (I use Pepperidge Farms from my convenient grocery freezer *wink*)
- 1 envelope gelatin (plain)
- Celery – a few stalks (chopped fine)
- Onion – 1 (chopped fine)
- Shallots – 1 bunch (chopped fine)
- Garlic – several toes (chopped fine) (more is good)
- 1 can cream of mushroom soup (*Dee’s note: I’ll post a link at the bottom for a homemade version)
- 8 oz. Philadelphia cream cheese (substitute at your own risk)
- 4 oz. Brie (or equivalent)
- 4 oz. Swiss cheese (substitute Gruyere or similar)
- 1 tsp. horseradish ( I like to use wasabi) (more is good)
- 1 tsp red pepper (more is good)
- Salt and white pepper to taste
- Creole seasoning (Tony Chachere’s or similar) to taste
- 1/4 cup mayonnaise (I like Hellman’s. Please don’t use MiracleWhip et al.)
- 1/4 cup Creole (stone ground) mustard
- 16 oz. crab meat (substitute krab at your own risk)
While you’re preparing the mousse, bake the pasty puffs according to the package directions. Personal note: I love my Silpat for baking delicate items.
Chop all veggies fine. Dissolve gelatin in 1/4 cup of water. (If you have crab water, either from cooking or because you used canned crab, use that.) In a saucepan, melt cheeses and soup together. Mix everything together. Stuff into the pastry shells. Refrigerate until you’re ready to serve.
Frank blogs as the spirit moves at Singularity.